Popcorn

Heat a large deep pan with a lid, add half (or a third, depending on the size of your pan) of the popping corn and cover. Shake regularly and after 2-3 minutes you’ll hear the corn start to pop – don’t be tempted to open the lid! Keep shaking until the popping stops.

Put the popped corn into a large bowl and discard any corn that hasn’t popped. Repeat until all your corn is done.

Meanwhile, in another saucepan warm the orange juice, ginger and sweetener and until dissolved. Mix until it reaches boiling point then heat for 2-3 minutes until it becomes sticky and the volume is reduced by three quarters.

Stir in the zest and add the popcorn, mixing well so it is all coated.

Spread onto a tray and leave to dry completely before bagging it up.